At Tierra Patagonia, we serve a delicate cheesecake made with rhubarb – a vegetable that grows in abundance in the south of Chile and which can be used in a wide variety of dishes, from salads to desserts.

With many of us hunkered down in our homes, we’ve decided to share our cheesecake recipe, but adapting it to utilize the ingredients we have on hand. In this case, we suggest mixed berries, which can even be found frozen in nearly any grocery store.

We hope that, through cooking, we can transport you to one of the places that enchant us and where we hope to soon return.

300 g. puréed blueberries (you can caramelize them, turn them into a sauce)

100 g. powdered sugar

10 gelatin sheets

Steps:

Mix everything, making sure every ingredient is well incorporated. Pour mix into a baking mold. Freeze and then insert it on top of the previous preparation.

Almond base:

200 g. almond flour

100 g. powdered sugar

150 g. unsalted butter

300 g. flour

2 eggs

Steps:

Soften butter and mix with the powdered sugar, add the eggs and finally the two types of flours. When the mix is thoroughly combined, place it on a baking mold and into the oven for 8 minutes at 350 °F.

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Liz Clark

We don’t have gelatin sheets in the US. Any idea what the equivalent would be in gelatin powder (Knox unflavored gelatin)?